- Rating:
- Servings:
- 2 - 4
- Difficulty:
- Total Time:
- Recipe By:
- Christina Pirello
Ingredients
- Extra Virgin Olive Oil
- 2 tablespoons Balsamic Vinegar
- To Your Taste Sea Salt
- 4 whole Turnip (Baby)
- cloves garlic - fresh garlic
- 1 Lemon Zest Grated
- 4 wedges Lemon
Directions
Place a generous amount of oil, the balsamic vinegar and a generous sprinkle of salt in a deep skillet. Arrange turnips, tops intact and attached, in the oil, avoiding overlap. Add garlic cloves and lemon zest. Cover and turn heat to medium. When you hear a sizzle, gently shake the pan to insure that the oil mixture covers the bottom. Reduce heat to low and cook until turnips are tender, 20-25 minutes. Remove from heat and arrange on a serving platter with cooked garlic cloves. Serve garnished with lemon wedges.
Note:
You may use whole large turnips in this recipe, but split them length wise, tops and all--and braise them cut-side down, for the best results.
Note from the Chef:
There is nothing like the flavor of fresh vegetables, simply braised in olive oil, with the lightest of seasonings. Braising turnips draws all their luscious essence to the surface, intensifying their delicate bitter flavor and enhancing their character with the richness of olive oil.
